9th Sustainable Food Summit Held

The 9th Sustainable Food Summit, organised by TÜGİS and the Sustainability Academy and bringing together food industry stakeholders, attracted attention with its packed agenda and notable speakers. Held with the support of the Ministry of Agriculture and Forestry and the United Nations Food and Agriculture Organisation FAO, the summit focused on the theme "Transformation for the Future of Food: Healthy Planet Healthy People"; discussions covered the future of all components of food including climate change, food innovation, food security, food inflation, agricultural sustainability and the importance of supply chain within circular economy. Organised under the leadership of the Turkish Food Manufacturers' Association (TÜGİS) and the Sustainability Academy, with support from the Ministry of Agriculture and Forestry and the United Nations Food and Agriculture Organisation FAO, the summit's theme this year was set as "Transformation for the Future of Food: Healthy Planet Healthy People". Numerous domestic and foreign guests attended the summit, including representatives from the Ministry of Agriculture and Forestry, industry leaders, brand representatives, universities and civil society organisations. Drawing attention with its 360-degree approach to food issues, the summit opened with keynote speeches by TÜGİS Board Chairman Kaan Sidar and Sustainability Academy Chairman Murat Sungur Bursa. [caption id="attachment_157307" align="aligncenter"] Kaan Sidar[/caption]

Focus on climate change and food waste

TÜGİS Board Chairman Kaan Sidar said that at the summit where they brought together all food sector stakeholders, they aimed to take the pulse of the food world by addressing topics such as climate change, food innovation, food security, food inflation, agricultural sustainability and the importance of supply chain within circular economy. Sidar stated: "Drought and climate change have a leading role in food's agenda, as in many other areas. Reservoir fill rates and the difficulties experienced in agriculture are enough to convey how important water is. 4,000 litres of water are needed to meet one person's daily food requirements. I would like to particularly emphasise that only 3 percent of water resources are suitable for agriculture and human consumption. Taking resolute steps to combat drought and ensuring stable food supply are critical." Addressing food waste, Sidar continued: "In Turkey, 12 million loaves of bread go to waste daily. In the world, 30 percent of produced food is wasted before even reaching shelves due to unsuitable transport and storage conditions. More efficient use of existing food resources and of course a review of consumption habits are important."

A roadmap for the future of food

Sustainability Academy Chairman Murat Sungur Bursa, emphasising the importance of addressing sustainable food from all angles and creating solution-based steps, said: "As our world adapts to climate change, conflicts, disasters and changing economic conditions, safeguarding access to sustainable and functional food is more important than ever. With our summit, we aimed to gain up-to-date information across many different channels ranging from innovation to supply chain resilience for transformation and to draw a roadmap for the future. We gathered together with all our stakeholders to cooperate and determine key actions with the goal of positively changing future foods for today's and tomorrow's world," he stated. Deputy Minister of Commerce Mahmut Gürcan noted in his statement that the world faces many challenges today and that climate change is among these important challenges. Gürcan stated that both the Ministry of Commerce and the Ministry of Agriculture and Forestry are carrying out intensive work under sustainability targets, and emphasised the importance of raising awareness in efforts to combat waste.

Food's positive transformation discussed

At the 9th Sustainable Food Summit, all food transformation leaders including government representatives, food industry and supplier representatives, start-ups and HORECA professionals met, along with national and international experts from science and civil society. Strengthened by sponsorship from leading companies in the sector, the summit was held physically for the first time this year on its opening day. At the summit's opening, the "Transformation in Turkey's Industrial Base" session held under Yıldız Holding sponsorship and the "Climate Change and the Future of Sustainable Agriculture" session held under Ülker sponsorship comprehensively addressed the future of food. Food Drink Europe Chief Executive Officer Dirk Jacobs, Yıldız Holding Board Chairman and Chief Executive Officer Mehmet Tütüncü, Ülker Chief Executive Officer Mete Buyurgan, Ministry of Agriculture and Forestry European Union and External Relations Director General Fuat Kasımcan, TÜBİTAK MAM Chairman Prof. Dr. Burcu Özsoy, Hacettepe University Faculty Member Prof. Dr. Vural Gökmen, Sustainable Food Platform Responsible Consumption and Healthy Nutrition Working Group Co-Chair Gülnur Uluğ and many other speakers ranging from government officials to the business world, academics to NGO representatives took part in the summit. The 9th Sustainable Food Summit will conclude following sessions held online all day on 18 October open to all who wish to participate. As part of the summit, the owners of projects and work winning Sustainable Business Awards will be announced and awards presented.